Chairlift Chickpea Salad Recipe with Crunchy Veggies and Herbs

Chairlift Chickpea Salad

• 2 15 oz cans chickpeas, drained
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried dill
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• In a large bowl, roughly mash the drained chickpeas using a potato masher or a fork. Aim to mash most of them while leaving some partially whole to add texture. Fold in the diced celery, red onion, and chopped parsley.
• In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, dried dill, kosher salt, and black pepper until smooth. Pour this dressing over the chickpeas and mix until evenly coated.
• Cover and refrigerate for at least 2 hours to let flavors meld. The salad will keep in the refrigerator for up to 3 days.

For a chickpea salad sandwich, stuff about 1/2 cup (roughly 70 g) of the salad into a pita half with a few slices of tomato and a small handful (about 1/4 cup) of baby spinach. Finish with approximately 1 teaspoon of reduced balsamic vinegar. These sandwiches are best the day they’re made.

Reprinted from Après All Day: 65+ Cozy Recipes to Share with Family and Friends by Kelley Epstein with permission from Chronicle Books, 2021. Photographs © Ren Fuller.

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